Video | Red mullet and tomato tart starter
This is a delicious way of making use of some of the fantastic tomatoes that we have found recently. It’s simple to make and will get any meal off to a great start
Watch the video or read the full written recipe below
Recipe
Ingredients – serves 8
Basil 1 bunch – leaves only
Red mullet fillet: 8 whole
60g parmesan cheese, finely grated
Olive oil
5 Large ripe vine tomatoes (approx)
1 roll Puff pastry
salt & pepper
To serve
Baby leaf salad
Lemon vinaigrette
Basil oil
Method
- Prep the basil oil and vinaigrette.
- Preheat the oven to 200°C
- Cut the puff pastry to the right sized round. Cook in the oven between two flat baking sheets lined with baking paper until golden brown (not pale).
- While it is baking, wash the tomatoes and finely slice into neat rounds. Pick the basil leaves and grate the cheese.
- When the pastry is cooked scatter over the basil leaves and then top with the parmesan cheese.
- Place the tomatoes on to the pastry in concentric circles starting at the outside and working in.
- Bake in the oven until the tomatoes are nicely dehydrated.
- Preheat the oven to 200°C
- Remove any bones from the fillets of red mullet and season the skin with maldon salt and piment espelette. Place them on a baking mat skin side down with a splash of olive oil.
- Wash & dress the salad
- Bake the fish in the oven for 4 minutes until they are just cooked
- While the fish is cooking, slice the tart into 8 slices, top with a loosely balled handful of the salad and then carefully place a fillet of red mullet to each one. Finally drizzle with a little basil oil.
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